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Scaloppine ai Capperi
Reviews 1
December 29, 2010
The Fine Art of Italian Cooking, Giuliano Bugialli
A Tuscan preparation of thin slices of boneless veal, scaloppine. The cutlets should be lightly floured, no bread crumbs. After being seared, they should cook for a short time in the wine and the chopped capers added to the juices after the meat has been removed and the sauce poured over. A quick and delicious dish.
Recipe Summary
Prep Time: 5 Minutes
10 Minutes
5 to 6
Ingredients
All Purpose Flour| Veal Cutlet| Butter| Extra Virgin Olive Oil| White Wine| Capers| Parsely
1/2
Cup
All Purpose Flour
6
Veal Cutlet
(4oz. each)
2
Tablespoon
Butter
4
Tablespoon
Extra Virgin Olive Oil
1/4
Cup
White Wine
(dry)
6
Tablespoon
Capers
(drained)
1/4
Cup
Parsely
(chopped)
Directions
- 1. Lightly flour the veal cutlets.
- 2. Melt the butter with the oil in a medium-sized casserole and when the butter is completely melted, add the scaloppine and cook for 1 minute on each side over low heat.
- 3. Add the wine, cover, and let simmer for 5 more minutes.
- 4. Coarsely chop the capers.
- 5. Transfer the cooked scaloppine onto a large serving platter, add the chopped capers to casserole with all the juices, season with salt and pepper, and saute for 3 minutes.
- 6. Pour the contents of casserole over the scaloppine and serve with chopped parsley.
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